Trilogy

Boil together at 120°C

Add the boiled sugar to the egg whites and beat into Italian meringue. Add any desired colour.

Mix and sieve the powders. Add the egg whites and mix.

Mix the Italian meringue with the almond-egg whites mixture until smooth and shiny. Pipe into macaron-shaped drops on a baking sheet. Bake for 15 minutes at 160°C.

Heat the cream with the vanilla at 70°C. Add and mix in the powders. Take away from the heat and leave to infuse for 10 minutes at least.

Mix pre-crystallised chocolate and cocoa butter in one bowl. Take out the vanilla bean and pour the cream over the chocolate-cocoa butter mix. Emulsify.

Mix in the butter and emulsify. Pour the ganache in a frame and leave to harden overnight at 15-16°C.

Cut the ganache into squares and enrobe with extra-bitter chocolate Callebaut® 70-38-42 – containing 42% cocoa butter and making it ideal for enrobing.

Mix and cook into caramel.

Bring to the heat together and leave to infuse for 10 minutes. Then pour over the caramel.

Once the caramel has cooled down to 40°C, add in the butter, spices and the precrystallised milk chocolate. Emulsify.

Stick a ganache chocolate between two macarons. You can play with the colours of the macaroons to create tricolore versions: - between 2 red macaroons with strawberry jam made with Belgian Wépion strawberries - between 2 yellow macaroons with speculoos caramel - between 2 black macaroons with “Syrop from Liége”.